2 sprigs coriander
1 free range egg
65ml coconut cream
300g Australian prawns (cleaned and veined)
1/4 cup shredded coconut
1/2 cup panko crumbs
1 kaffir lime leaf
… and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
Set oven to 200ºC fan bake. De-stem and finely chop the kaffir leaf. Whisk coconut cream, juice of half a lime, kaffir leaves, salt and pepper together in a bowl. Set aside.
Pat prawns dry. Place coconut shreds and panko crumb in a bowl. Season with salt and pepper. Whisk egg in another bowl. Holding onto the tail, dip each prawn into the egg mixture and then crumb. Place on a lined baking tray in a single layer. Spray or drizzle well with olive oil. Place in oven on middle rack for 10 minutes until golden. Remove and rest for 2 minutes.
Use a vegetable peeler (or zoodler) and slice down the full length of the zucchini. Rotate the zucchini as you go. Place in a bowl with coriander leaves. Toss half the dressing through the zucchini.
Plate zoodle salad. Place prawns over the salad. Use remaining dressing as a dipping sauce for the prawns.
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